Fun bakes to make with and for the kids – they’ll put a huge smile on their faces and keep everyone at the table
Italian-inspired sausage plait
RECIPE: TAMSIN BURNETT-HALL.
SERVES 8 DF HANDS-ON TIME 30 MINS TOTAL TIME 1 HR 15 MINS, PLUS COOLING
Everyone loves a sausage roll, so why not make a giant plait version for dinner? We’ve infused ours with Sicilian flavours, or you can keep it simple and add some diced apple and dried sage instead.
2 medium onions, diced 1 tbsp olive oil 3 garlic cloves, crushed 3 tsp fennel seeds ¼ tsp chilli flakes ½ tsp dried rosemary 2 x400g packs sausagemeat plain flour, to dust 1 x500g block puff pastry* 1 x450g jar roasted peppers, drained, sliced and patted dry 1 egg, beaten, to glaze
1 Soften the onions in the oil in a medium pan for 6-8 minutes. Add the garlic, 2 teaspoons of fennel seeds, the chilli flakes and rosemary, and cook for 1-2 minutes. Tip into a shallow dish, spread out and leave to cool.
2 When cool, mix in the sausagemeat, making sure that the flavourings are evenly distributed.
3 On a lightly floured surface, roll out the pastry to roughly a 35cm x 40cm rectangle. Transfer to a lined baking tray and preheat the oven to 220°C, fan 200°C, gas 7.
4 Put half of the pepper slices down the central third of the pastry, then mound the sausagemeat on top. Arrange the remaining peppers over the meat filling.
5 Use a small knife to make diagonal cuts in the pastry down either side of the sausage filling, spaced 1.5-2cm apart. Fold in alternately to create a cheat’s plaited effect. Brush all over with beaten egg and sprinkle with the remaining fennel seeds.
6 Bake for 35-45 minutes until crisp and piping hot. Leave to rest for 10 minutes before serving, or eat at room temperature. *Use dairy-free puff pastry if required.
■ 551cals; 40g fat (17g sat fat); 20g protein; 3g fibre; 27g carbs; 6g total sugars; 2g salt
Giant scone cake
RECIPE: EMILY JONZEN.
SERVES 12 V HANDS-ON TIME 25 MINS TOTAL TIME 1 HR 5 MINS, PLUS COOLING
Have fun with our super-size version of the classic clotted cream and strawberry jam filled scone – simply slice into wedges like a cake to serve.
500g plain flour, plus extra to dust 1 ½ tsp bicarbonate of soda 100g salted butter, diced, plus extra to grease 100g caster sugar 300ml buttermilk 1 tsp vanilla extract 1-2 tbsp milk, as needed
To serve 1 x227g tub clotted cream 200g strawberry or raspberry jam 1 tbsp icing sugar, to dust
1 Preheat the oven to 190°C, fan 170°, gas 5, and grease an 18cm springform cake tin.
2 Sift the flour,
